Description
A spooky-delicious molten chocolate skull dessert made with rich cocoa batter and a gooey lava center. These mini skull cakes bake in a skull cakelet pan, creating hauntingly detailed treats perfect for Halloween parties. Whether you choose classic chocolate or red velvet, each skull lava cake cracks open to reveal warm, flowing filling.
Ingredients
🛒 Ingredients (for 6 mini skull cakes)
For the Cakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 cup granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
Optional: black or deep red food coloring (for red velvet skull cakes)
For the Lava Filling:
¾ cup semi-sweet chocolate chips
4 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoon cocoa powder
Pinch of salt
For Greasing the Pan:
Melted butter or baking spray
Dusting of cocoa powder (prevents sticking & keeps details sharp)
Instructions
📝 Instructions
Step 1: Prepare Lava Filling
In a heat-safe bowl, melt chocolate chips, butter, and cream (microwave in 20–30 second bursts).
Whisk until smooth and glossy.
Chill for 15–20 minutes until thick enough to scoop.
Roll into 6 small balls and freeze until solid—this becomes your lava core.
Step 2: Make Cake Batter
Preheat oven to 350°F (175°C). Generously grease your mini skull cakelet pan and dust with cocoa.
In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
In a separate bowl, whisk melted butter, sugar, eggs, milk, and vanilla.
Combine wet and dry ingredients to form a smooth batter.
Add black or red food coloring if desired for dramatic skull color.
Step 3: Assemble Skull Cakes
Fill each skull cavity halfway with batter.
Place a frozen chocolate lava ball in the center.
Cover with more batter until ¾ full.
Tap the pan to remove air bubbles.
Step 4: Bake
Bake 12–15 minutes — edges should be set but centers soft.
Cool in the pan for 10 minutes before gently unmolding.
Serve warm so the “lava” flows when cut open.
Notes
- Detail Tip: Use cocoa powder (not flour) to dust the pan so the skull faces stay dark and defined.
- Flavor Variations: Try red velvet for bloody-red skulls or white chocolate lava for a “ghostly” effect.
- Serving: Dust with powdered sugar for a bone-white finish or drizzle melted chocolate to enhance the hollows.
- Make-Ahead: Freeze assembled (unbaked) cakes and bake from frozen—add +3 minutes cooking time.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Halloween Treat / Skull Cakes
- Method: Baked / Filled / Molded
- Cuisine: American